Made with chicken, clear noodles and a peanut sauce, this street-food favourite is named after the sound made as you pound the chicken.
Ingredients
- 500g chicken breast fillets
- 500ml (2 cups) Massel chicken style liquid stock
- 250ml (1 cup) water
- 5cm-piece fresh ginger, peeled, thickly sliced
- 2 tablespoons sesame seeds
- 250g dried rice vermicelli noodles
- 1 telegraph cucumber, trimmed, halved, cut into matchsticks
- 4 shallots, pale section only, cut into 5cm lengths
Sesame sauce
- 130g (1/2 cup) Smooth Peanut Butter
- 60ml (1/4 cup) light soy sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon caster sugar
- 1 teaspoon sesame oil
- 1-1 1/2 teaspoons chilli oil
- 60ml (1/4 cup) warm water
Method
- Step 1Place the chicken in a medium saucepan. Pour over the stock and water. Add the ginger to the pan and place over medium heat. Bring to a simmer. Reduce heat to low. Cook for 10 minutes. Set aside to cool.
- Step 2Use a slotted spoon to transfer the chicken to a clean work surface, reserving 2 tablespoons of the poaching liquid. Use a rolling pin to pound the chicken. Shred the chicken. Place the chicken and reserved poaching liquid in a bowl.
- Step 3Place the sesame seeds in a small frying pan over medium heat and cook, stirring, for 2 minutes or until toasted.
- Step 4To make the sesame sauce, place the peanut butter, soy sauce, vinegar, sugar, combined oil and 2 tablespoons of water in a bowl. Stir until well combined.
- Step 5Place the noodles in a large heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until the noodles are tender. Drain. Place in a large bowl. Add the chicken, cucumber and shallot. Toss to combine. Transfer to a serving bowl.
- Step 6Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency. Drizzle the sauce over the salad. Sprinkle with the sesame seeds to serve.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1859 kj
Energy
17g
Fat Total
3g
Saturated Fat
4g
Fibre
27g
Protein
49mg
Cholesterol
1194.69mg
Sodium
6g
Carbs (sugar)
41g
Carbs (total)
All nutrition values are per serve
Notes
Use the middle section of the rolling pin to evenly pound the chicken in step 2 – this makes the chicken easier to shred.
Make it ahead: Prepare to end of step 4 up to 1 day ahead. Store chicken mixture and sesame sauce, covered, separately in fridge. Store sesame seeds in an airtight container. Continue from step 5, 15 minutes before serving.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Australian Good Taste
0